Chickpea Stew with Orzo and Asian Greens
According to Doña Ana the Asian Greens that you will find in your box this week have the profile mix of mustard greens and lettuce. Try this protein packed rustic chickpea soup or mix it in to your favorite salad!
Recipe
Servings: 4-6 people
Prep Time: 25 minutes
Ingredients
2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 garlic cloves, minced
Pinch of red-pepper flakes
2 teaspoons minced fresh rosemary (optional)
2 cups chicken or vegetable stock (or water)
1 (15 oz) can chickpeas, rinsed and drained
3/4 cup roughly chopped cherry or grape tomatoes
1/2 cup whole-wheat or regular orzo
1 quart loosely packed asian greens or baby mustard greens
Salt and pepper
Chopped scallions, for garnish
1/4 cup finely grated Parmigiano-Reggiano, plus more as wanted
Instructions
In a large pot, heat the olive oil over medium-high. Add the carrots, fennel or celery, and onion. Add the Cook until tender, ab out 5 to 7 minutes. Add the garlic, red-pepper flakes and rosemary, and cook for another 2 minutes. Pour in the broth or water along with another 2 cups of water, and bring to a boil.
Once the mixture is boiling, add the chickpeas, tomatoes, and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
Add more water if you want the mixture to be more souplike, and season with the salt and pepper. Ladle into bowls and top with chopped scallions, grated cheese and drizzle of olive oil.
Recipe Notes
Ingredients to prep ahead: If you are prepping ahead of time but you want the orzo to stay andante, you can prepare step one ahead of time and save the last 12 minutes of cooking for right before you eat.
